Ask a chef: Carrick's rare venison, red cabbage, kale and hazelnut salad

Photo supplied.
Photo supplied.

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

 

Carrick's rare venison, red cabbage, kale and hazelnut salad 

Ingredients

150g venison striploin (per person)
red radish microgreens (or finely slice radish and herb garnish)
20g roast hazelnut (finely chopped)
¼ red cabbage (finely chopped)
½ bulb garlic
10 caperberries (slice in half lengthways)
1 tsp fresh thyme (finely chopped)
½ cup sherry vinegar
¼ cup sugar salt and pepper
5 cavolo nero leaves (finely chopped)

 

Method

The day before: Sprinkle red cabbage with salt, pepper, sugar and vinegar; allow to marinate for 24hr or at least overnight (the cabbage will turn a beautiful purple colour).

Peel garlic, put in a small dish, cover with olive oil and cook at 150degC for 20min or until tender, allow to cool. (Confit garlic keeps well in the fridge so you can make a larger batch for later use.)

On the day: Drain the cabbage, reserving the liquid.

Drain the oil from garlic, reserving the liquid. Whisk together three parts garlic to one part cabbage marinade to form garlic vinaigrette.

Add a few tablespoons of garlic vinaigrette to chopped hazelnuts (this is hazelnut vinaigrette). Mix cabbage, cavolo nero (kale), thyme, caperberries and leftover garlic.

Cook venison to rare (medium rare if preferred but any more than this and will be tough). Rest the meat.

Thinly slice venison against the grain. Place the cabbage in a small rectangular mound on the plate, top with venison, then hazelnut vinaigrette and finish with red radish microgreens.

Serve at room temperature.

 


Requested by Michael Butt, of South Africa.

Gwen Harvie, chef at Carrick Winery and Restaurant at Bannockburn, Central Otago, has sent this recipe.

•  If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.



Add a Comment